The rutabaga and buttermilk give these mashed potatoes great flavor and texture.

Sun Oven Potato and Rutabaga Mash

Ingredients

1 large rutabaga (about 1 pound), peeled and cut into 1-inch pieces

2 pounds russet potatoes, peeled and cut into 2-inch pieces

4 tablespoons unsalted butter, softened

1/2 cup buttermilk, at room temperature

Chopped chives

Preparation

Set Sun Oven out to preheat.

Use two stackable pots or two that will fit side by side in the Sun Oven.

Put the rutabaga in one pot and and enough water to come about half way up without covering them. Do the same with the potatoes in the other pot.

Place both pots, covered, in the Sun Oven and cook until the vegetables are tender, 1 to 1 1/2 hours.

Drain the rutabaga, pressing gently to release any excess liquid. Drain the potatoes.

Return both the rutabaga and the potatoes to one of the pots. Add the butter and mash well.

Continue mashing, gradually adding the buttermilk, until smooth.

Season to taste with salt and pepper.

Transfer to a serving bowl and top with the chopped chives.

Makes 4 servings.

This entry was posted
on Wednesday, May 1st, 2013 at 8:59 pm and is filed under Potatoes, Side Dishes, Vegetarian.
You can follow any responses to this entry through the RSS 2.0 feed.
You can skip to the end and leave a response. Pinging is currently not allowed.